Description
Delicious Oreo Cheesecake Cookies that combine the creamy richness of cheesecake with the classic crunch of Oreo cookies. These soft, flavorful cookies are easy to make and perfect for dessert or snack time.
Ingredients
Scale
Cheesecake Cookie Dough
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 teaspoon vanilla extract (optional)
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
Mix-Ins
- 10 Oreo cookies, chopped
Instructions
- Prepare the dough: In a large mixing bowl, use an electric mixer to beat the softened cream cheese, softened butter, sugar, and vanilla extract until the mixture is smooth and fully combined.
- Add flour and Oreos: Gradually add the all-purpose flour and mix just until fully incorporated. Gently fold in the chopped Oreo cookies to evenly distribute them through the dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the dough.
- Preheat oven and shape dough: Preheat your oven to 350°F (175°C). Roll the chilled cookie dough into small balls, then place them spaced apart on a cookie sheet lined with parchment paper.
- Flatten and bake: Press the dough balls down slightly to flatten them, since the cookies will not spread much during baking. Bake in the preheated oven for 12-15 minutes until the bottoms are golden brown.
- Cool the cookies: Remove the cookies from the oven and transfer them to a cooling rack. Allow them to cool for at least 5 minutes before serving to let them set and develop perfect texture.
Notes
- For best results, ensure the cream cheese and butter are well softened to make mixing easier.
- Chilling the dough is important to prevent spreading and to help cookies maintain their shape.
- Optionally, you can omit vanilla extract if you prefer the pure Oreo flavor.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.
